"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Creamy Black Bean Salsa Recipe

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This recipe for Creamy Black Bean Salsa, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kris Birkholz
Added: Monday, November 10, 2008


1 1/2 C frozen Corn, thawed
1 C Sweet Red Pepper, chopped
3/4 C Green Pepper, chopped
1/2 C Red Onion, chopped
15 oz can Black Beans, rinsed and drained

1/2 C Sour Cream
1/4 C Mayonnaise
2 T Red Wine Vinegar
1 tsp Ground Cumin
1/2 tsp Chili Powder
1/2 tsp Salt
1/4 tsp Garlic Powder
1/8 tsp Pepper

In a large bowl, combine the beans, corn, peppers and onion. In another bowl, combine dressing ingredients; pour over corn mixture and toss gently to coat. Serve with Tostitos Scoops chips.

Personal Notes:
Personal Notes:
For a party, I always double this recipe. This is so good!




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